My FAV Chicken Marbella Recipe

prunes

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots add a similar sweetness and texture.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives offer a milder flavor and are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a cost-effective sweetener.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is an economical alternative.

Start with 30 pitted prunes.

Create a marinade by adding 8 crushed garlic cloves, 4 bay leaves, 1 cup of pitted green olives, 1/2 cup of fresh oregano leaves, 1/2 cup of white wine, 1 full bottle of capers including the brine, 1/4 cup of extra virgin olive oil, 1/4 cup of red wine vinegar, 1/4 cup of molasses, 2 teaspoons of salt, and 1 teaspoon of ground black pepper to the prunes.

Combine everything gently to avoid breaking up the olives and set the marinade aside.

Make 4 to 5 slits in each of the 8 to 10 chicken legs through the skin and flesh to help the marinade penetrate.

Use a large freezer bag to marinate the chicken. Insert the bag into a bowl for stability.

Insert the chicken legs into the bag, then pour the marinade into the bag.

Seal the bag, removing as much air as possible, and massage the chicken to coat it with the marinade.

Refrigerate the bag for 24 to 48 hours, flipping it occasionally to ensure even coating.

After 48 hours, dump the chicken and marinade onto a 12x8 baking sheet, arranging the chicken skin side up and placing the olives and prunes around it.

Bake in a preheated oven at 400°F for 40 to 50 minutes, basting the chicken with the juices from the tray a couple of times during cooking.

Check that the internal temperature of the chicken reaches at least 160°F (71°C) before removing it from the oven.

Once cooked, tip the pan to gather the juices and baste the chicken one last time before plating.

Transfer the chicken to a platter, removing the bay leaves, and arrange the olives and prunes around the chicken.

Pour the sauce over the chicken and scatter the capers on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens